🥩 10 Quarts of Mississippi Pot Roast
A Pressure Canning Project – Tangy, Savory & Shelf-Stable
📌 In This Article
🥩 The Pot Roast Story
"Project from yesterday and today: 10 quarts of Mississippi Pot Roast" 🥩✨
Mississippi Pot Roast is a beloved Southern classic that combines savory beef with tangy pepperoncini peppers and rich seasoning. This pressure-canned version lets you enjoy that incredible flavor anytime – just open a jar, heat, and serve over mashed potatoes or rice.
The raw pack method makes this project surprisingly simple [citation:2]. Cubed chuck roast goes straight into jars with pepperoncini peppers, ranch seasoning, onion soup mix, and a pat of butter. No broth needed – the meat releases its own juices during processing [citation:2][citation:4].
💬 Why raw pack? "You can raw pack beef without added liquid. The meat releases its own juices during processing." [citation:2]
⚠️ Important Safety Information
⚠️ Read This Before You Start
Mississippi Pot Roast MUST be pressure canned. Meat is a low-acid food that requires a pressure canner to reach 240°F and safely eliminate botulism spores . Never use a water bath canner for this recipe.
Key Safety Rules:
- Use a pressure canner – never water bath
- Leave 1 inch headspace – critical for proper sealing [citation:2][citation:4]
- Remove air bubbles thoroughly – trapped air can prevent proper sealing [citation:2]
- Process for full time – 90 minutes for quart jars, 75 minutes for pint jars [citation:1][citation:2][citation:4]
- Do not add butter before canning – add it when reheating [citation:2]
- Adjust pressure for altitude – see chart below [citation:1][citation:4]
Always inspect jars before consuming – bulging lids, off odors, or discoloration mean discard immediately.
📈 Pressure Settings for Meat [citation:1][citation:4][citation:9]
Dial-Gauge Canner:
- 0-2,000 ft = 11 psi
- 2,001-4,000 ft = 12 psi
- 4,001-6,000 ft = 13 psi
- 6,001-8,000 ft = 14 psi
Weighted-Gauge Canner:
- 0-1,000 ft = 10 psi
- Above 1,000 ft = 15 psi
📦 Ingredients – For 10 Quarts
Per Quart Jar
- 🥩 1½-2 lbs chuck roast – cut into 1-2 inch cubes, trimmed of fat [citation:1][citation:4]
- 🌶️ 2 pepperoncini peppers – sliced or whole [citation:1][citation:2][citation:4]
- 🌿 1 tablespoon ranch seasoning mix [citation:1][citation:2][citation:4]
- 🧂 1-1½ teaspoons onion soup mix – or au jus gravy mix [citation:1][citation:2][citation:6]
- 🧈 1 pat butter – added when reheating, NOT before canning [citation:2]
- 🧄 Optional: ½ teaspoon minced garlic [citation:2][citation:4]
- 🧂 Optional: 2 tablespoons pepperoncini juice for extra tang [citation:2][citation:4]
💡 Pro tip: "The pepperoncini juice adds extra tangy flavor – don't skip it!" [citation:2]
📝 Step-by-Step Instructions
Step 1 – Prepare the Meat
- Trim fat: Cut away excess fat from the chuck roast – too much fat can interfere with sealing [citation:1][citation:6].
- Cube the meat: Cut the roast into 1-2 inch cubes [citation:1][citation:4].
- Season: In a large bowl, toss the cubed meat with ranch seasoning and onion soup mix to coat evenly [citation:1][citation:4].
💡 Pro Tip
"You don't have to add onions, peppers, or garlic, but they make it taste like actual Mississippi pot roast instead of sadness." [citation:2]
Step 2 – Prepare Jars
- Wash jars, lids, and bands in hot, soapy water [citation:4].
- Keep jars hot until ready to fill – place them in the pressure canner with a few inches of water on low heat [citation:4].
- Wash lids in warm soapy water – do not boil lids [citation:4].
Step 3 – Pack the Jars (Raw Pack Method)
- Layer the seasonings: To the bottom of each quart jar, add 2 pepperoncini peppers, 1 tablespoon ranch seasoning, 1-1½ teaspoons onion soup mix, and optional garlic and pepperoncini juice [citation:1][citation:4].
- Pack the meat: Fill the jar with the seasoned cubed meat, pressing down firmly but not aggressively [citation:2][citation:4].
- Leave headspace: Stop filling when you reach 1 inch headspace [citation:1][citation:2][citation:4].
- Do NOT add liquid – the meat will release its own juices during processing [citation:2][citation:4].
⚠️ Important: "Do not add butter or oil before canning – you can add that when you pop open the jar and heat it up." [citation:2]
Step 4 – Remove Air Bubbles and Seal
- Debubble aggressively: Use a non-metallic utensil to release trapped air – this is essential for proper sealing [citation:2].
- Top off: If needed, add more meat or a splash of pepperoncini juice to maintain 1 inch headspace [citation:2].
- Wipe rims: Clean jar rims with a damp cloth or vinegar [citation:1][citation:4].
- Apply lids: Center lids and tighten rings to fingertip-tight – not over-tightened [citation:4].
Step 5 – Pressure Can
- Place jars in the pressure canner with 2-3 inches of hot water [citation:4].
- Lock the lid and turn heat to high.
- Let steam vent for 10 minutes before closing the vent [citation:4].
- Bring to pressure according to your altitude (see chart above).
- Process quart jars for 90 minutes [citation:1][citation:2][citation:4].
- Turn off heat and let pressure drop naturally – do not rush this step [citation:2][citation:4].
Step 6 – Cool and Store
- Remove jars with a jar lifter and place on a towel-lined counter [citation:1][citation:4].
- Cool undisturbed for 12-24 hours [citation:1][citation:4].
- Check seals – lids should be concave and not flex [citation:4].
- Remove rings, wipe jars, label, and store in a cool, dark place [citation:1].
- Shelf life: 'Til you eat it – aim to rotate every 2 years for best flavor [citation:1].
💡 Pro tip: "The flavor deepens as it sits. If you open it right away, it's good. If it's been on the shelf a few months, it's better." [citation:2]
🍽️ How to Serve Canned Mississippi Pot Roast
Over Mashed Potatoes
The classic way – rich gravy over creamy potatoes
Over Rice
Savory beef and tangy peppers over steamed rice
Sandwiches
Shred and serve on crusty bread with melted cheese
Over Noodles
A hearty topping for egg noodles
Step-by-Step Reheating
- Open the jar – pour contents into a skillet or saucepan [citation:1].
- Melt 2 tablespoons butter in a large skillet [citation:1].
- Make a roux: Add 2 tablespoons flour, whisking to combine, and cook for 1-2 minutes [citation:1].
- Add the meat: Dump in the contents of 1 quart jar, stirring to mix with the roux [citation:1].
- Simmer: Allow to simmer until heated and thickened into a savory gravy [citation:1].
- Break apart: While it heats, break the beef chunks into shreds [citation:1].
- Season: Taste and add salt and pepper to your preference [citation:1].
- Serve: Over mashed potatoes, rice, or noodles [citation:2].
💡 Pro tip: "If you don't want to make a roux, just thicken it with a cornstarch slurry using about 1-2 tablespoons." [citation:1]
❓ Frequently Asked Questions
❓ Can I use a water bath canner?
No – meat is low-acid and MUST be pressure canned for safety .
❓ Can I use pork instead of beef?
Yes – pork shoulder works beautifully with the same processing time [citation:2][citation:8].
❓ Can I add potatoes and carrots to the jars?
Yes – root vegetables handle the canning process well [citation:6][citation:11].
❓ How long does canned pot roast last?
Properly sealed jars last up to 2 years in a cool, dark pantry [citation:1].
❓ What if my jars don't seal?
Refrigerate unsealed jars and use within 3-4 days [citation:1].
❓ Can I use venison instead of beef?
Yes – venison works wonderfully with this recipe [citation:2][citation:11].
❓ Why do I need to remove air bubbles?
Trapped air can prevent proper sealing and is essential to remove [citation:2].
❓ What are signs of spoilage?
Bulging lids, off odors, or discoloration – discard immediately.
❓ Can I double this recipe?
Yes – just process in batches and don't overload your canner.
❓ Why is my meat clumped together?
This can happen with raw pack – you can break it apart when reheating [citation:2].
📄 Printable Recipe Card
╔═══════════════════════════════════════════════════════════════════════╗
║ CANNED MISSISSIPPI POT ROAST ║
║ 10 Quarts of Tangy, Savory & Shelf-Stable Comfort Food ║
╚═══════════════════════════════════════════════════════════════════════╝
YIELD: 10 quarts | PROCESS: 90 minutes pressure canner
INGREDIENTS (PER QUART JAR):
- 1½-2 lbs chuck roast (cubed, fat trimmed)
- 2 pepperoncini peppers (sliced or whole)
- 1 Tbsp ranch seasoning mix
- 1-1½ tsp onion soup mix or au jus mix
- Optional: ½ tsp garlic, 2 Tbsp pepperoncini juice
- Butter added when reheating, NOT before canning
INSTRUCTIONS:
1. Trim fat, cube meat into 1-2" pieces.
2. Toss meat with seasonings in a bowl.
3. To each quart jar, add peppers, seasonings, garlic, and pepperoncini juice.
4. Pack seasoned meat firmly into jars to 1" headspace.
5. DO NOT ADD LIQUID – meat releases its own juices.
6. Debubble aggressively, wipe rims, apply lids (fingertip-tight).
7. Pressure can at 10-11 psi for 90 minutes (quarts) or 75 minutes (pints).
8. Let pressure drop naturally. Cool 12-24 hours.
9. Check seals. Label and store.
TO SERVE:
- Open jar, pour into skillet. Melt butter, add flour for roux.
- Heat and break apart meat. Serve over mashed potatoes or rice.
STORAGE: 2 years (cool, dark place).
"Project from yesterday and today: 10 quarts of Mississippi Pot Roast" 🥩✨
© CanningRebels — Canned Mississippi Pot Roast | 10 Quarts of Tangy, Savory Comfort
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